Hearty & Filling Vegan White Bean Salad (Oil-Free)
This white bean salad is the perfect balance of creamy and crunchy, light and satisfying. It goes so well in lettuce “cups," scooped onto your favorite bread, or served over a bed of greens for a meal that fills you up without weighing you down. This one is super fresh and has all the flavor note: sweet, savory, salty, umami, and tangy. It even has some crunch from the celery, cucumbers, walnuts, and pumpkin seeds, plus it’s creamy from the white beans and avocado. Best of all, it’s naturally gluten free and SOS-free!
Ingredients
- 15 ounces canned cannellini beans drained
- 2 tbsp walnut halves and pieces
- 4 tbsp celery chopped
- 1 roasted bell peppers chopped
- 6 cherry tomatoes halved
- 1 Persian cucumber chopped
- 1 avocado cut in bite sized pieces
- 1 green onion green and white parts chopped
- 2 tbsp fresh parsley chopped
- 2 tbsp pumpkin seeds
- ½ lemon squeezed
- 1 tbsp balsamic vinegar
- 1 tsp dark miso
Instructions
- In a mixing bowl add miso, lemon and balsamic vinegar and mix until well combined.
- Then add avocado, tomato, cucumber, parsley beans, celery, bell peppers, green onions, walnuts and pumpkin seeds to the bowl and mix well.
- Put on your favorite bread or in romaine lettuce leaves.
- Enjoy within 3 days.